Uploaded August 2026 | Updated September 2026, 1 week ago
I found a 350-year-old Korean soju recipe and used it to ferment and distil a batch from rice, water and nuruk. It’s a very different drink from the sweet, diluted green-bottle stuff most of us know today.
I found a 350-year-old Korean soju recipe and used it to ferment and distil a batch from rice, water and nuruk. It’s a very different drink from the sweet, diluted green-bottle stuff most of us know today.










